FRY-TECH production of Automatic Apple Chips has shifted toward two distinct technologies: Atmospheric Frying (for traditional crunchy chips) and Vacuum Frying (for premium, low-fat, "healthy" fruit crisps).

Since apple slices have a high sugar content, they burn easily in standard fryers. The automatic line must include precise temperature control to prevent caramelization (browning).

1. The Full Production Flow (Peeling to Flavoring)

FRY-TECH  fully automatic apple line integrates these stages:

• Automatic Washing: Bubble washer to remove wax and debris.
• Peeling, Coring & Slicing: A specialized machine (like the AS-series) that skewers the apple, peels the skin, removes the core, and slices it into uniform rings (3mm–5mm) in one motion.
• Anti-Oxidation Bath: Slices are dipped in a citric acid solution to prevent browning before they hit the oil.
• Continuous Fryer (Atmospheric or Vacuum):
• Atmospheric: A belt fryer with a "submerged" mesh to keep slices under oil.
• Vacuum (Premium): Frying at lower temperatures (90°C–120°C) under pressure. This preserves the bright white/yellow color of the apple and reduces oil uptake by 50%.
• Centrifugal De-Oiling: Essential to remove excess oil while the chip is hot to ensure a non-greasy finish.
• Flavoring Drum: Applies cinnamon, honey, or sea salt glazes.

2. Technical Specifications

Critical Tip for Apple Chips:

Sugar Management: Because apples are high in natural sugar, the oil temperature should never exceed 160°C in an atmospheric fryer. If it does, the chips will taste bitter. For the "export-quality" white apple chip, Vacuum Frying is the only way to succeed in FRY-TECH